1.  Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes.

2.  Brown the onion in 2 tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt.

3.  Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes.

4.  Just before serving, stir in the yogurt and sugar. Serve with basmati rice.